In a food processor, combine garlic, shallots, parsley, coriander, spices. Pulse until every-thing is minced. Add the chick peas and pulse until it is a course mixture. Don’t over process. Transfer to a bowl.
Add the egg and quinoa. Mix until everything is well combined and let rest for 15 minutes.
Form the patties, in the palm of your hand.
Scoop out roughly 2 tablespoons worth of the mixture. Form into a ball and press down slightly to form patty. Repeat with remaining mixture.
Heat 2 tablespoons of coconut oil in a large fry pan.
Add as many of the falafel as you can without crowding the pan. Cook for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. Falafel should be cooked through and crisp on the outside. You don't want to overcook. Repeat with the remaining falafel, adding the extra tablespoon of coconut oil if needed.
Serve in a flat bread, pita bread or lettuce cup with hummus, avocado or your favorite spread.